Feeding A Yen

Feeding A Yen

Savoring Local Specialties, From Kansas City to Cuzco

Book - 2003
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Calvin Trillin has never been a champion of the "continental cuisine" palaces he used to refer to as La Maison de la Casa House -- nor of their successors, the trendy spots he calls "sleepy-time restaurants, where everything is served on a bed of something else." What he treasures is the superb local specialty, from Cajun boudin in Louisiana to pimientos de Padron in northern Spain. At home in New York, he is hardly deprived; he is, for instance, working his way steadily through the menu of a Greenwich Village restaurant that offers 900 items, many of them with names like Cotton Picker Melt Soup. But he often dreams of favorite dishes that, despite the apparent availability of every kind of food everywhere these days, somehow never left their place of origin -- dishes that are on his Register of Frustration and Deprivation. ("On gray afternoons, I go over it, like a miser who is both tantalizing and tormenting himself by poring over a list of people who owe him money.")

Sometimes, dreaming is not enough, and he heads off to eat, say, posole in northern New Mexico or a pan bagnat in Nice or ceviche in Ecuador, often returning with yet another dish to add to the Register. The result is this book of antic eating adventures, by a writer once described as being "to food writing what Chaplin was to film acting."

Publisher: New York : Random House, c2003
ISBN: 9780375508080
0375508082
Characteristics: 197 pages ;,22 cm.

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nancyon59
Jan 09, 2017

Perfect when you want a gentle smile or a laugh. You may not share all of his food preferences but you'll likely share his love for his home and family.

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